UC Center for Integrative Health and Wellness Presents:

Wellness at Turner Farm Community Education Series

Turner Farm Teaching Kitchen

The Turner Farm Teaching Kitchen offers a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.

Built in an exquisitely renovated, 100-year-old, two-story barn, the kitchen offers space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.

The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices.

For class information, booking and availability, contact Mary Joseph at mary@turnerfarm.org

CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.

TEACHING KITCHEN CLASSES

Sold Out–Making Great Bread by Hand

2-4 pm, Saturday, September 23

Turner Farm Teaching Kitchen is proud to welcome back Sarah Black, author  One Dough, Ten Breads, for the next class in her bread-making series, Making Great Bread by Hand. 

This introductory class will cover each of the ten steps of making bread. From mixing dough through to baking bread, you will have an intimate and fun learning experience that will be both hands-on and by demonstration.

This class is recommended , but not necessary, for the following two classes in the series, which will be scheduled in October and November.

Sarah Black is a passionate baker and an inspirational teacher with twenty-five years of professional baking experience. She helped to found two of the first artisanal bakeries in New York, Tom Cat Bakery and Ecce Panis, and for ten years owned and operated her own successful wholesale bread business called Companio Breads. She has consulted for bakeries large and small across the United States, and in 2016 moved from NYC back to her home state of Ohio where she teaches bread classes at Flowers and Bread in Columbus.

Don’t miss out on this opportunity to learn from one of the great talents in the world of artisan bread baking. Space is limited.

Location: Studio Barn / Teaching Kitchen

Cost: $85

Fall Pasta

6:30-8:30 pm, Monday, October 9

Just in time for autumn and the upcoming holiday season, join Chef Stephanie as she unlocks the mystery of homemade pasta in this delicious class. Learn how to make fresh pasta from scratch with fresh, seasonal ingredients. Many varieties of pasta will be highlighted, including ravioli, pappardelle, and gnocchi. Participants will also get hands-on experience perfecting pasta dough, sauce and integration of the perfect seasonal ingredients. The class will be followed by time to sit down and taste the dishes, with wine provided for those participants who are of age.

Dishes will include:

Gnocchi with Brown Butter and Sage

Curried Winter Squash Ravioli

Bolognese with Pappardelle

Location: Studio Barn / Teaching Kitchen

Cost: $90

Buy tickets for Fall Pasta

Potions & Pours: A Muddlers & Mixers Halloween Event

6:30 pm – 8:30 pm, Friday, Oct 13 

Why should the kiddos have all of the Halloween fun? Our own farming mixologist Joshua “Ju-on” Jones will teach you to conjure three devilish brews that you can bring to your own Halloween party this October! Come for the boos and stay for the booze (and frightfully good food from Chef “Michael Meyers” Michalak).

There will also be a costume contest with a spook-tacular prize!

Location: Studio Barn / Teaching Kitchen

Cost: $50

Buy tickets for Potions & Pours: A Muddlers and Mixers Halloween Event

Stocks & Soups

11 am-1 pm, Wednesday, October 18

Join Chef Stephanie Michalak for this fall-flavored course. Stocks & Soups is a hands-on workshop to explain the process of making stock, why stocks can be nutritious, and how to prepare stocks and soups cost- efficiently. Participants will learn fundamental cookery skills that enhance nutritious, well-balanced broths and stews. Techniques include knife skills, braising, and poaching. The course will discuss common stocks (vegetable, chicken, and beef) and simple soups worthy of autumn.

Additionally, the class will be held within the teaching kitchen so that the participants get hands-on experience making stock and soups before enjoying them (as well as a simple salad and crusty bread) for lunch.

Hands-on Recipes:

Vegetable and Chicken Stock

Chicken Noodle Soup

Caramelized Butternut Squash Soup

Tuscan Kale and White Bean Stew

Location: Studio Barn / Teaching Kitchen

Cost: $75

Buy tickets for Stocks & Soups

The Forgotten Flavor of Lamb, Part 2

6:30-8:30 pm, Tuesday, October 24

In the second installment of this popular class, Chef Stephanie Michalak will demystify cooking lamb. Participants will learn fundamental protein cookery skills including searing and roasting. The course will discuss common lamb cuts, varietals of lamb, and popular ways to cook lamb as well as traditional flavor pairings.

Additionally, the class will be held within the Teaching Kitchen so that the participants get hands-on experience making lamb-centric dishes and a few sides that pair well with lamb.

Wine will also be available during the dinner portion for of age participants.

Dishes will include:

Smoky, Spicy Lamb Meatball Flatbreads with Sweet Potato Puree

Turkish Manti – Lamb Dumplings with Yogurt Sauce

Roasted Rack of Lamb with Maple Roasted Brussels Sprouts, Delicata Squash and Pears

Location: Studio Barn / Teaching Kitchen

Cost: $90

Buy tickets for The Forgotten Flavor of Lamb, Part 2

Whole, Ancient and Local Grain Baking with Sarah Black

2:00- 4:00 pm, Friday, October 27

Famed bread baker and author Sarah Black is returning to the Turner Farm Teaching Kitchen!

The nature of whole wheat flour implies mindful, healthful eating that can benefit all of us. Join Sarah Black, author of “One Dough, Ten Breads,” as we explore the goodness of whole grains and ancient grains, and the importance of the local grain movement.

We will make or demonstrate three whole wheat doughs, from simple to complicated, including whole wheat w/ lavender honey, whole wheat with toasted amaranth and sunflower seeds, and the finale loaf bursting with apples, figs, raisins and rosemary.

Don’t miss out on the opportunity to learn from one of the greats!

Location: Studio Barn / Teaching Kitchen

Cost: $85

Buy tickets for Whole, Ancient and Local Grain Baking with Sarah Black

Stress Reduction Series

Stress has been called the health epidemic of the 21st century. This four-week series provides an introduction to these simple, yet transformational practices to bring stress-reducing mindful awareness into your life.

Week One: Introduction to mindfulness, orientation to the breath, and a practice for rest and relaxation.

Week Two: Body scan meditation. Meditation on the breath. Practice for rest and relaxation.

Week Three: Practice for times of high stress or anger. Meditation on breath, sensations, and sound . Practice for rest and relaxation.

Week Four: Practice for decreased stress and increased compassion. Meditation on breath, sensations, sounds and thoughts. Practice for rest and relaxation.

When: Wednesday 6:30-8:00PM; October 17th, 24th, 31st , and November 7th

Cost for Participants: $200 for the 4-week series, $55 for a drop-in

For questions about the classes, contact Meriden Peters at meriden.peters4@gmail.com

When: Wednesday nights, 1-3 p.m.; October 17, 24, 31, and November 7

Cost: $200/participant

When: 1-3 p.m., Wednesday, October 17

Cost: $55/participant

When: 1-3 p.m., Wednesday, October 24

Cost: $55/participant

When: 1-3 p.m., Wednesday, October 31

Cost: $55/participant

When: 1-3 p.m., Wednesday, November 7

Cost: $55/participant

For more information on teaching kitchens and the efforts of chefs and medical professionals to enhance personal and public health across medical, corporate, school and community settings, visit the website for the Teaching Kitchen Collaborative at http://www.tkcollaborative.org/